July will be a month of greens. Get ready.
2 avocados, lemon juice, sun-dried tomatos, salt, dill, basil, arugula, garlic scapes, butter lettuce, lots of kale microgreens, 1/2 of a zucchini cut into match sticks
romaine / mixed baby greens / sunflower sprouts / green onions /
beautiful locally-grown greenhouse tomatos / cucumber / grape tomatos /
raw tahini / fresh lemon & orange juice / fresh grated ginger / sumac /
I’ve been experimenting with the Douglas Graham’s 80/10/10 diet. This is a raw vegan diet consisting 80% of calories from carbohydrates (raw ripe fruit), 10% of calories from protein (raw leafy greens and vegetables), and 10% of calories from fat (avocado, nuts, seeds). Actually extending this out into a day is pretty odd looking (example here). On the fruit end of things, you’re gonna eat 2-3 fruit meals where a “meal” could look like 10 pears, a bunch of bananas, a pound of dates, or 4 pounds of clementines. You get bio-available protein from leafy greens and vegetables which are extremely low in calories and high in water content. That means, again, you’re eating a LOT of these – a few heads of lettuce for an individual dinner salad! Fat is on the other end of the scale, waay less than I’m used to. 10% of a 2000 calorie/day diet is 200 calories/day, which looks like 2 tablespoons of (raw) tahini, a handful of nuts, or half of an avocado.
I’m quite surprised about how easy this has been for me – I’m actually REALLY enjoying it! My stomach (being a muscle) is not yet used to eating such high quantities of biomass in one sitting, but this really is a diet of abundance and the complete opposite of a restrictive diet, in my opinion.
We’ll see how it goes post-holiday break when work starts up again and I have to lug around pounds of fruit and large bags of greens haha.
romaine. fennel. red cabbage. blossoming chives.
avocado. lemon juice. garlic. stevia.
a bunch of fresh basil
a handful of nutritional yeast
4 large cloves of garlic
juice from 3 lemons
a couple pinches of salt
served on a bed of lettuce to satisfy 2 salad fanatics.
topped with day lilies stolen from my commencement ceremony.
post commencement reception for graduating from the University of Michigan ❤
to which I may or may not have brought my yoga mat.
(a special thanks to lots of nori, nutritional yeast, and lots of dried basil)
I have yet to master the art of taking pictures of salads (the pictures tend to be a mess of green, failing to illustrate their drool-inducing essence), which is quite unfortunate because I make one hell of a salad, if I do say so myself. Luckily I have plenty of opportunities to practice as I eat a enormous salad everyday for dinner!
I made an unexpectedly delicious salad for dinner this evening and felt the need to spread the love so here it is:
what goes in…
a few handfuls of greens (butter lettuce and arugula for me)
2 avocados, cubed
3 sheets of toasted nori, crumbled up
2 heaping spoonfuls of nutritional yeast
juice of 1 lemon
2 large cloves of garlic, finely chopped
2 tablespoons of dried basil
a pinch of cayenne
half a dropperful of liquid stevia
(I ate this entire amount all on my own for dinner
– with roasted sweet potato, parsnips, and burdock on the side –
however this may be a little much for “the average person”
– whatever that means haha)
cucumber and zucchini, thinly sliced (with a mandolin)
a handful of dried wakame, soaked
lemon juice, fresh chopped garlic and ginger, green onion